Nutritional quality evaluation of newly developed high‐protein genotypes of pigeonpea (<i>Cajanus cajan</i>)

Abstract

Abstract Two high‐protein genotypes of pigeonpea ( Cajanus cajan L), HPL 8 and HPL 40, were analysed for their nutritional quality characteristics, and the results were compared with those of normal‐protein genotypes (C 11 and ICPL 211). The protein content of the high‐protein genotypes was higher on average by nearly 20% but their starch content, the principal constituent of the seed, was lower by about 8%. The higher fraction (about 7%) of globulin, the major storage protein, was associated with a lower glutelin fraction in the high‐protein genotypes. The amino acid composition (g per 100 g protein) of the high‐protein genotypes was comparable with those of the normal‐protein genotypes. However, the sulphur‐containing amino acids methionine and cystine were noticeably higher (about 25%) in high‐protein genotypes when results were expressed in g per 100 g sample. No large differences in true protein digestibility, biological value and net protein utilisation were observed between HP and NP genotypes. True protein digestibility was significantly increased by cooking in both whole‐seed and dhal samples. The values for utilisable protein were considerably higher in high‐protein genotypes, suggesting their superiority from the nutritional point of view.